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Lets Make Our Food a Little More Rotten
A Survey of Fermentation
Fermentation Through the Ages
- First recorded in Neolithic China (rice, milk) 7000-6000BCE
- 7000 year old wine jars found in Iran- Beer in Ancient Egyptian tombs- Ancient Japan, Babylon, Sudan, Mexico, and basically
everywhere else
Scientific Breakthrough
- Louis Pasteur- World’s first zymologist- 1856 Discovers the
connection between yeast and fermentation
Science!
- Anaerobic metabolic process
- Mold, fungus, bacteria, yeast
- Carbs/Sugars go in, stuff comes out
- Two main types: Lactic Acid and Alcohol Lactobascilus Sanfranciscensis
Humans and Fermentation
- Humans can take advantage of this process- Making environment happy for good critters and bad for
bad ones- Methods include: Heat, Salt, Acid
Milk
- Yogurt- Kefir- Cheese
- Bleu- Camambert- Brie- Cheddar
- Skyr
Soy
- Tempeh- Fermented Tofu- Koji
- Soy Sauce- Miso
- Gochujang- Natto
Fish
- Garum- Fish Sauce- Worstershire Sauce- Hakarl- Bonito
Wheat/Alcohol/Starch
- Sourdough Bread- Beer- Alcohol in general- Dosa- Garri (African cassava paste)- Injera
Pickles/Vineagar
- Vinegar- Tsukemono
- Nukazuke- Kosher/Dills- Kimchi
Meats
- Salami- Dry Aged Steak- Chorizo
Other
- Kombucha- Tabasco- Chocolate Beans
Health Benefits
- Probiotics- Digestive Health (prevents IBS)- Immune System (prevents allergies and colds)- Helps with skin conditions (exczema)- Weight Loss
Try it at home!
Sauerkraut
- 1 head of cabbage- 1 ½ tbs Salt- Container- Make sure you keep cabbage submerged!
Yogurt
- ½ gallon milk in slow cooker- Cook low 2 ½ hrs, then turn off and leave for 3 hrs- Add ½ cup of yogurt (Make sure it has live cultures!)- Keep warm (wrap in towels or keep in pilot light oven)- 8-12 hours + straining = yogurt!